CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-05-03
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 indiv. pk Boboli Pizza crusts.
- 8 pkgs Polly-O string cheese.
- 1 pkg. Boboli pizza sauce
- 1 small onion, chopped
- 1/3 c gr.pepper, chopped
- 10-20 pitted Kalmata olives.
- 1 pkg pepperoni
- olive oil to drizzle
- grated parma. cheese
- hot pepper flakes
- 1/4 c. rehydrated mushrooms
Instructions
If using camp grill, place Boboli pizza crusts on grill of campfire and toast one side. Flip over and smear with sauce, cheeses and remaining ingredients…when cheese melts..pizza is done. If using a camp oven, bake until cheese is melted and crust is crisp. Can use rehydrated sauce, bell peppers, onions and mushrooms. Pizza crusts travels very well and are also good just grilled and sprinkled with garlic powder and extra cheese as a crunchy side dish.
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